Creamy Chicken Stroganoff With Mushrooms
A cozy, creamy, and savory chicken and mushroom dish that makes for a comforting dinner, perfect for any weeknight.
Equipment
- wide pan
- cutting board
- chef's knife
- measuring cups
- Measuring spoons
Ingredients
- 1 lb boneless skinless chicken thighs
- 8 oz mushrooms
- 1 medium onion
- 3 cloves garlic
- 2 cups chicken broth
- 1 tbsp mustard
- 1 cup sour cream
- to taste pinch salt
- to taste pinch pepper
- 2 tbsp fresh parsley
Instructions
- Cut the chicken into bite-sized pieces.
- Chop the onion and garlic, and slice the mushrooms.
- In a wide pan, brown the chicken over medium heat until fully cooked.
- Remove the chicken from the pan and set aside.
- Add mushrooms and onions to the same pan, season with salt, and sauté until browned and tender.
- Add garlic to the pan and cook for an additional minute.
- Pour in chicken broth and stir in mustard, scraping up any browned bits from the pan.
- Bring the mixture to a simmer for about 5 minutes to reduce slightly.
- Lower the heat and stir in the sour cream, being careful not to bring it to a boil.
- Return the chicken to the pan, stir to combine, and heat through.
- Adjust seasoning with salt and pepper as needed.
- Serve hot over egg noodles, rice, or mashed potatoes, garnished with parsley.
Notes
Chicken thighs can be replaced with chicken breast or turkey. Cremini mushrooms are preferred, but any available mushrooms or frozen mushrooms can be used. Shallots can replace the onion, and plain Greek yogurt can be used instead of sour cream. Season the dish to taste with salt and freshly ground black pepper. Serve over egg noodles, rice, or mashed potatoes and garnish with fresh parsley.